Cook I - Danish

About the role

The Cook I - Danish is responsible for the preparation, production, and finishing of high-quality Danish pastries and other bakery items for Wynn Las Vegas. This position demonstrates strong technical knowledge of laminated doughs, fermentation, shaping, proofing, baking, and finishing techniques while maintaining exceptional standards for quality, consistency, presentation, and food safety. The Cook I works collaboratively with the Bread Bakery team to support daily production needs and deliver products that reflect Wynn's commitment to culinary excellence and luxury hospitality.

Job Responsibilities

• Prepare and produce a variety of Danish pastries, laminated dough products, and related bakery items according to established recipes, specifications, and production standards.
• Execute all stages of Danish production, including mixing, laminating, sheeting, cutting, shaping, filling, proofing, baking, glazing, garnishing, and finishing.
• Monitor dough temperature, fermentation, proofing, and baking to ensure consistent texture, flavor, appearance, and overall product quality.
• Maintain proper lamination techniques to achieve consistent layering, structure, and finished quality.
• Accurately scale and measure ingredients while following established recipes and production quantities.
• Prepare fillings, toppings, glazes, and other components used in Danish and specialty bakery production.
• Evaluate finished products for proper size, color, texture, flavor, and presentation before service or distribution.
• Follow daily production sheets and established timelines to ensure bakery products are completed on schedule and in the appropriate quantities.
• Properly handle, label, date, rotate, store, and maintain ingredients and finished products to preserve freshness and minimize waste.
• Maintain a clean, organized, and sanitary work area, including bakery equipment, tools, refrigeration, work surfaces, and storage areas.
• Operate bakery equipment safely and correctly, including mixers, dough sheeters, proofers, ovens, scales, and other production equipment.
• Follow all food safety, sanitation, health, and workplace safety standards and procedures.
• Communicate product quality, equipment, ingredient, or production concerns promptly to bakery leadership.
• Assist with general bread and bakery production as operational needs require.
• Support inventory awareness and responsible product utilization to help control waste while maintaining Wynn quality standards.
• Work collaboratively with bakery leadership, cooks, bakers, pastry professionals, and other culinary team members to support efficient daily operations.
• Maintain professional appearance and conduct consistent with Wynn standards.
• Perform all other job-related duties as assigned.

Qualifications & Requirements

• Previous professional bakery, pastry, or culinary experience required; experience with Danish pastry and laminated dough production strongly preferred.
• Working knowledge of lamination, fermentation, proofing, shaping, baking, and finishing techniques.
• Ability to follow standardized recipes and accurately weigh and measure ingredients.
• Knowledge of bakery ingredients and their functions in dough development, fermentation, texture, and finished product quality.
• Experience operating commercial bakery equipment, including mixers, dough sheeters, proofers, and ovens, preferred.
• Ability to consistently produce bakery products that meet established standards for appearance, flavor, texture, portion, and presentation.
• Strong attention to detail and ability to maintain consistency in a high-volume production environment.
• Ability to organize and prioritize multiple production assignments while meeting established deadlines.
• Must possess strong communication and teamwork skills and be able to work effectively in a professional culinary environment.
• Must demonstrate reliability, professionalism, and a commitment to maintaining Wynn Las Vegas standards of excellence.
• Must be able to work a flexible schedule based on operational needs, including early mornings, weekends, and holidays.
• Must be able to meet the physical requirements associated with a professional bakery environment, including extended periods of standing and working around commercial bakery equipment.